This is a recipe I reinvented using ingredients from my own pantry and refrigerator. It is flakey, light and yummy. Prep is simple --especially with frozen puff pastry dough. Just be sure to give your dough a chance to defrost before using it. If you don't want to use white wine, just use an additional 1/2 c. chicken broth.
2 chicken breasts, cooked and cooled
1/2# asparagus, cut into 1" pieces
1/4 onion, chopped fine
2 garlic cloves, minced
1/4 c. chopped parsley
1/2 c. white wine
1/2 c. chicken broth
1/4 c. cold water
2 T. cornstarch
1-2 c. grated Parmesan cheese
1 T. butter
1 egg, beaten
refrigerated puff pastry sheets
Melt butter in saucepan. Add onion and garlic. Saute until tender. Stir in parsley. Stir in wine and chicken broth. Cut chicken into small pieces and add to broth. Bring to simmer. Simmer 5 minutes.
Mix cold water and cornstarch. Add to chicken mixture. Cook until thickened, remove from heat.
On a baking sheet place 2 sheets of puff pastry. Spread chicken mixture on top, leaving a 1 1/2" border. Brush border with beaten egg.
Place another sheet of puff pastry on top. Press borders to stick together. Make 8 slits in the top.
Bake at 375 degrees for 15-20 minutes, until golden brown. Let sit for 5 minutes before serving.
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